Thursday, August 16, 2007

Gâteau Surprise Chocolat Pistache

Even though I don't know French I just love the way things look when they're written out.
This is a recipe from Clotilde over at C&Z. I did make a couple adjustments... I had a helluva time finding Pistachio Paste. After calling every specialty store around, I finally found something similar at my new favorite cooking shop, In Good Taste.
I made this for my dad's 45th birthday. =] One of his favorites is pistachio, but not many others in my family like it, so it was a treat. I love the chocolate and pistachio together, it definitely made it try-able for the anti-pistachio-ists. (Lots of creative word forming there.) I had some moments of improvisation, but overall, he thought it was delicious, and when you're making a birthday cake, what more could you ask for?

Incidentally the surprise part is the pistachio part.

Chocolate and Pistachio Surprise Cake
2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
2/3 cup unsalted butter, at room temperature
1 1/4 cups white sugar
4 eggs
1 1/2 C vanilla yogurt
1 1/2 tsp vanilla extract
2 Tbsp unsweetened cocoa powder
1/3 cup mini chocolate chips
3 Tbsp pistachio cream
1/3 cup shelled pistachios, chopped

4 oz dark chocolate
1/2 cup heavy whipping cream
1 Tbsp corn syrup (for gloss)

Preheat your oven to 360°F. Grease a 10-inch cake pan, preferably nonstick with a removable bottom. I just had a 9 inch without a removable bottom, so I went with it.

Prepare the chocolate batter. In a food processor, mix together half of the sugar and half of the butter until fluffy. Add in two of the eggs, one at a time, mixing between each. Add in half of the yogurts and all the vanilla extract, mix again. In a medium bowl, combine half of the flour with half of the baking powder, half of the baking soda and all of the cocoa mixture. Add the flour mixture into the food processor and mix again until just combined. Pour the batter into the cake pan, and reserve in the refrigerator.

Rinse the bowl of the food processor, and prepare the pistachio batter: mix together the rest of the sugar, the rest of the butter and the pistachio cream. Add in the two last eggs, one at a time, mixing between each. Add in the rest of the yogurts and mix again. In a medium bowl, combine the rest of the flour with the rest of the baking powder and baking soda, and all of the chopped pistachios. Add into the food processor and mix again until just combined.

Take the cake pan out of the fridge, and sprinkle the chocolate chips evenly over the surface of the chocolate batter. Gently pour the pistachio batter on top, and smooth out the surface with a spatula. Put into the oven to bake for about an hour or until a cake tester comes out clean. Let rest for five minutes on the counter, then turn out on a rack to cool completely. This is where I ran into trouble.

My pan was too small so I used an aluminum foil "extension"

I will not include the picture where, despite my grease-and-cocoa (instead of grease-and-flour) efforts, the entire outside edge of the cake stuck to the bottom of the pan. A woesome sight indeed.

Prepare the ganache. Melt the dark chocolate with the whipping cream in a double boiler (or in a bowl set over a saucepan of simmering water), stirring with a spoon regularly until completely melted and velvety. Add corn syrup and mix well. I was in a hurry to get to the b-day party so I just poured the ganache over the cake.

Clotilde's instructions were to let the ganache cool for about 30 minutes then frost the cake with a small spoon. You can either wait until the ganache has cooled and set before serving, or frost the cake just before you serve it, but the cake itself needs to have cooled down completely, it tastes better that way.

No comments: